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Crab and Prawn Ravioli in Seafood Bisque

Total Time

1hr

Prep 30 mins

Cook 30 mins

This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.